Ingredients
- 12oz sweet Italian sausagesliced
- 5oz baby spinach
- 1can (15oz per can) cannellini beansdrained and rinsed
- 1jar (6.5oz per jar) basil pesto
- 1teaspoon garlic powder
- 1teaspoon onion powder
- ½teaspoon kosher salt
- 32oz chicken broth (not needed until day of cooking)4 cups
- 1 1/4cup chopped tomatoes (not needed until day of cooking)
- 2tablespoon aged balsamic vinegar (not needed until day of cooking)
Materials
To Freeze and Cook Later
- Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (3 months from when you prepped the meal).
- Add all ingredients except chicken broth, tomatoes, and vinegar to the freezer bag.
- Remove as much air as possible, seal and freeze for up to three months.
To Cook in the Instant Pot
- Add to instant pot with chicken broth.
- Pressure cook 15 minutes.
- Natural release.
- In a small bowl, mix the chopped tomatoes with balsamic vinegar. Serve bowls of soup topped with the tomato relish.
To Cook in a Crockpot
- Add to crockpot with chicken broth and cook on “low” setting for 4-6 hours.
- In a small bowl, mix the chopped tomatoes with balsamic vinegar. Serve bowls of soup topped with the tomato relish.
To Cook on the Stove Top
- Defrost the bag overnight in the refrigerator.
- Add the contents of the bag along with the chicken broth to a large pot. Bring to a simmer and cook until the sausage is cooked through and the flavors are blended, about 20 minutes.
- In a small bowl, mix the chopped tomatoes with balsamic vinegar. Serve bowls of soup topped with the tomato relish.
Nutritional info available soon.
Very, very good. I used the instant pot directions, but only a 10 minute cook time as my ingredients were not frozen. Perfection!
I used double the beans. Yummy!
I used double the beans also. And more broth. Towards the end I added 2 to 3 cups of fusilli pasta. We loved it! It’s definitely going into our favorites file. The tomato and balsamic relish on top sends it over the moon!
Made this fresh and it was delicious! I wish I would have followed the recommendations and added another can of beans though. Next time I will do that because I will definitely be making this again and again!
I had people eating 2-4 helpings; delicious! I doubled the beans after reading the comments, and I’m glad I did. Everything else was per the directions. Definitely putting this in our regular meal rotation.
Next time I’ll add two cans of white beans and more spinach. I added the spinach after I did release. It wilts instead of overcooking and retains that beautiful green color. I used fresh picked, red veined spinach from my unheated greenhouse. I harvest year round, without heat, in a cold climate. I always have fresh greens.
I also used canned, diced tomatoes because tomatoes on the store taste anemic this time of year.
I will also try using dry white beans in a crock pot.